Someone is probably more experienced that me, but I prefer frozen berries. May be my imagination, to me it seems they bleed less color into the bread. I usually use blueberries since I have several bushes. You may have to add 5 minutes or so to the cooking time because of the frozen berries

I haven't done it in a long time, but I think the reasoning is that they hold their shape better and bleed/melt less when frozen because they have to get hot first, it takes longer from colder, and the cake is mostly set around them. You should probably still toss them with flour first so they don't sink. Putting berries in a quickbread is essentially the same thing as putting them in pancakes, other than the gravity thing.

An alternative that make work for you with just the cranberries, if they've lost their snap, is to puree them first, so that it's cranberry quickbread, but you might have to adjust the liquid. My favorite strawberry cake is that way and I like it better than the ones with strawberry wedges. I'm liking the idea of cranberry bread, though, and if I remember, I think I'll try to develop one next Fall.

I also prefer using frozen berries. No change in baking temp or time required. Check for doneness like you normally do.

Oh, that's good! Simple enough. I wondered if it would change the moisture or something.

linnea, there's a pretty subtle difference, so adding frozen berries to the batter will be fine. The recipe calls for coarsely chopping the berries. I like to cut them in half. More time consuming but worth it IMO.

Chloe, that's fairly similar to the recipe that my friend gave me, except hers does not use buttermilk, but an additional 1/3 cup orange juice. I was wondering about the nuts. While they go great in my dense banana bread, what are they like in this?

I'm amazed you found a frozen cranberry / blueberry combo! They don't even sell plain frozen cranberries here, and I've never heard of blueberries with cranberries. They each work great with orange, so I'll be interested in hearing how your quick bread comes out.

ETA: my mother's cranberry bread recipe is made with both OJ and walnuts. Love the stuff. I smear it with cream cheese. :)

I'm amazed too. I have never seen frozen cranberries. (I ransacked my freezer first, hoping I'd squirreled some away). It was my husband I sent to the store; he likes shopping and does most of it. I imagine he had to ask. I was planning on picking out the blueberries unless that proves too difficult. Blueberry muffins are so common, I want to make this different if I can. I use blueberries almost daily in my yogurt, so they won't go to waste.

Linnea....I've been making that exact same quick bread recipe for years and the nuts are just fine. I use chunky chopped [my chopping] walnuts. I've never tried pecans. Also, I encourage you to follow the directions regarding coarsely chopping the frozen cranberries. I've made the recipe both ways...whole and chopped. Chopped is far superior to the flavor. All together when served, it tastes a little like a light fruitcake without all the "heaviness" of the traditional fruitcake. I have neighbors who actually call me to be sure I'll be giving them one for the holidays. It's a delicious quick bread. You'll get compliments! :-)

I have used frozen cranberries and frozen blueberries, with no problems. Linnea, I froze the cranberries myself, as they are expensive and hard to find except for around the holidays. I usually freeze a bag or two, and then use them for breads or cakes or cocktails throughout the year.

Linnea, I always stock up on fresh cranberries in the Fall. Most get stored in the freezer to have on hand throughout the year. I think you'll find the nuts are really good in the bread. The buttermilk is also great. I've never used whole cranberries when making the recipe, but I do like them halved vs chopped. IMO there's no loss in flavor...pretty much the opposite. I also like the "bite" from the slightly larger pieces. Up to you.

I also stock up on fresh cranberries in the fall, Sam's Club has 3 pound bags but my grocery store often runs specials on local cranberries for less than $1 a pound, so I buy half a dozen. And you reminded me that I have some in the freezer, thanks!

I also agree that frozen berries work fine, maybe even better than fresh or thawed berries. You're a better woman than I am, though, I'd never have the patience to pick out the blueberries!

Annie

This recipe from Martha Stewart is one reason I like to have cranberries on hand year round. The cake is really tasty and really pretty.

https://www.marthastewart.com/332789/cranberry-upside-down-cake